The Only Basic Chili Recipe You’ll Ever Need

Our easy chili is hearty, comforting, and wholesome—plus it's significantly lower in calories, fat, and sodium than classic recipes. Smoked paprika and a splash of beer kick up the flavor, and our clever trick for perfectly browned ground beef would surely make any grandmother proud. Instead of overcrowding the Dutch oven, we brown the beef separately in a large skillet.

How to Make It

Heat a large nonstick skillet over medium-high heat. Add half of the oil, swirling to coat the skillet. Add ground beef, and cook until browned (drain fat if needed), about 6 minutes. Set aside.

Step 2

Heat a large dutch oven over medium-high heat. Add the remaining oil, then add the onions and garlic. Reduce heat to medium and cook until softened, about 3 minutes. Stir in the spices, salt, and pepper. Cook until fragrant, about 1 minute.

Stir in tomatoes and juice from the can (try this hack to avoid a mess: instead of a spoon, use kitchen shears to gently break up the tomatoes); bring to a boil. Reduce heat, cover, and simmer for 45 minutes to an hour. Let cool and top with desired garnishes.

Chef's Notes

Slide the ground beef straight from the package into the hot skillet. Brown the beef as is on both sides (it sounds a bit odd, but trust us!), then break it up. It browns more easily as a whole mass, as opposed to smaller chunks.

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